Devil’s Food Cake with Seven-Minute Icing and Coconut

This is the same recipe we’ve made in my family for every birthday since the beginning of time, and the same cake we serve at the bakery—but a different icing and the coconut garnish give it a whole new taste.–Allysa Torey

Directions

2. In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes.

4. In a separate small bowl, beat the egg yolks until thick and lemon-colored, about 2 minutes. Add the beaten yolks to the butter mixture and beat well. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

5. In a separate small bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into the batter. Divide the batter among the prepared pans and bake for 30-35 minutes, or until a cake tester inserted in the center of the cake comes out clean.

6. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

Make the icing

7. Combine the egg whites, sugar, water, syrup, and salt in the top of a double boiler and place over rapidly boiling water. On the high speed of an electric mixer, beat constantly for 6-8 minutes, or until the icing stands up in soft peaks.

8. Remove from the heat, add the vanilla, and beat about 1 minute more, or until the icing has the desired spreading consistency. Use immediately.

9. When the cake has cooled, ice between the layers, then ice the top and sides of the cake with Seven-Minute Icing. Sprinkle the top of the cake generously with the coconut.

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